Brussels sprouts are perhaps the ideal vegetable for air-frying because their thin leaves turn supremely crunchy. We then take things a step further by tossing them in a warm and buttery turmeric honey glaze with lemon and ginger that screams holiday. Remember to shake halfway through cooking for maximum crispiness!
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What you’ll need
COSORI Air Fryer Max
$120 At Amazon
Small Saucepan
$160 $146 At Amazon
Whisk
$12 At Amazon
Recipe information
Yield
2 Servings
Ingredients
Special Equipment
Preparation
Step 1
Heat air fryer to 400°. Toss brussels sprouts with 2 Tbsp. oil in a large bowl to coat. Season with salt.
Step 2
Transfer brussels sprouts to air fryer and cook, shaking halfway through, until crispy and golden brown, 7–9 minutes.
Step 3
Meanwhile, heat remaining 2 tsp. oil in a small saucepan over medium. Add ginger and turmeric and cook, stirring, until fragrant and ginger is slightly softened, about 1 minute. Add honey, butter, red pepper flakes (add more for extra heat), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and whisk until emulsified, about 1 minute. Increase heat to medium-high, whisk in lemon juice (mixture will bubble up quite a bit, then settle). Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 minutes. Remove sauce from heat.
Step 4
Transfer brussels sprouts to a platter and drizzle sauce over.
Do Ahead: Sauce can be made 2 days ahead. Let cool. Transfer to an airtight container; cover and chill. Reheat with 2 Tbsp. water in a medium skillet over medium, whisking until emulsified.
Recipe notes
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